Chicken and courgette lunchbox muffins
Soft savoury muffins with chicken, courgette and herbs, great for packed lunches.
- Time40 min
- LevelEasy
- Costabout £0.42 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Line a 12 hole muffin tin with paper cases.
- 2
Mix the flour, baking powder, pepper and thyme in a large bowl.
- 3
In a jug, whisk the eggs, milk and oil.
- 4
Pour the wet mix into the dry and stir just until combined. A few lumps are fine.
- 5
Fold in the chicken, courgette and chives.
- 6
Divide between the cases and bake for 22 to 25 minutes until risen and golden.
24 min - 7
Cool in the tin for 5 minutes. Keep in the fridge for up to 3 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.